Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...

*Lyon, France, has gifted the culinary world with dishes like coq au vin and salade Lyonnaise. Among its treasures is Lyonnaise potatoes, or pommes de terre sautées à la lyonnaise, a dish that ...

Most potato recipes have never let me down so trust me when I say that these Lyonnaise potatoes will change your life. The magical part of this potato side dish is just how golden and crispy it gets.

Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute.On the list of the ...

1. Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add the potatoes and cook 10 to 15 minutes, or until fork-tender; drain and set aside to cool slightly. 2.

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Finely chop the garlic cloves. Spread the garlic, black pepper, salt and pawpaw purée on the meat then and set aside to marinate for about an hour or two. In a pan over medium heat, add the oil, then ...

Finely chop the garlic cloves. Spread the garlic, black pepper, salt and pawpaw purée on the meat then and set aside to marinate for about an hour or two. In a pan over medium heat, add the oil, then ...